Delicious Masoor Dal Batata Recipe (Lentil Potato Curry)
Learn how to make Maharashtrian-style Masoor Dal Batata (Lentil and Potato Curry) with this simple, step-by-step recipe. Perfect for beginners!
Ingredients
- 1 cup whole brown lentils masoor dal, soaked for 10–15 minutes
- Oil
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1 Bay Leaf
- 1/2 Star Anise
- Cinnamon Stick 1 Inch
- 1 Green Cardamom
- 2 Cloves
- Curry Leaves
- 2 medium onions finely chopped or sliced
- A Pinch of Hing / Asafetida
- Paste: 1/2 Inch Ginger, 1 Green Chilli, 7 Garlic Cloves
- 1/4 tsp Turmeric Powder
- 1 tomato chopped
- 1 tsp Cumin & Coriander Powder
- 1 tbsp Red Chilli Powder
- 1 tsp Garam Masala Powder
- Salt to taste
- 2 Boiled Potatoes peeled and cubed (or unpeeled)
- Hot water as needed
- Coriander Leaves
Instructions
- Heat oil in a kadai over medium heat. Add cumin and mustard seeds and let them sizzle.
- Add the bay leaf, star anise, cinnamon stick, green cardamom, and cloves.
- Add the curry leaves and the sliced onions. Saute the onions until they turn a light golden colour.
- Add a pinch of asafoetida, the pounded ginger-garlic-green chilli paste, and saute for about one minute.
- Mix in the turmeric powder and the chopped tomato. Saute until the tomato softens.
- Turn the heat to low and add cumin powder, coriander powder, red chilli powder, garam masala, and salt. Mix well.
- Add the soaked and drained masoor dal to the kadai and mix thoroughly with the spices.
- Add the cubed potato and mix well so the potatoes are coated in the masala.
- Pour hot water into the kadai and mix. Add enough water to reach your desired consistency, as the curry will thicken as it cooks.
- Cover and let the curry simmer on low to medium heat for 10–15 minutes, or until the dal and potatoes are tender.
- Garnish with fresh coriander before serving.